It sounds like a good idea, but lobster in gumbo is kind of a waste of money. You taste everything but the lobster. I was really sad when I realized this But, if you want to give it a go, try a mild sausage that is light on sage. Andouille would be way too spicy for lobster and one with a lot od sage would do the same thing. You might try bratwurst.

If you already have the lobster, you might try to make some savoury lobster cakes. If you have a good recipe for crab cakes, just sub in the lobster and top with melted butter when they are finished. Even better, I've made lobster rolls with premade crescent roll dough and they were fabulous. Let me know if you want the recipe.

If you want to sub the lobster for something else, and have it be fancy and really good, try Eggs Benedict with lobster as the meat. I did that once with leftover lobster. It was heavenly. The sauce went great with the lobster

Or maybe some grilled shedded lobster sprinkled on the individual bowls?

I will sometimes use a speciality ingredient (smoked salmon, shrimp, cheeses, etc..) and put about half in the dish and save half to sprinkle on top. It looks nice and is tasty because you can get a nice taste of almost pure luxery ingrediant)

Or maybe some grilled shedded lobster sprinkled on the individual bowls?

I will sometimes use a speciality ingredient (smoked salmon, shrimp, cheeses, etc..) and put about half in the dish and save half to sprinkle on top. It looks nice and is tasty because you can get a nice taste of almost pure luxery ingrediant)

Or maybe some grilled shedded lobster sprinkled on the individual bowls?

I will sometimes use a speciality ingredient (smoked salmon, shrimp, cheeses, etc..) and put about half in the dish and save half to sprinkle on top. It looks nice and is tasty because you can get a nice taste of almost pure luxery ingrediant)

If you already have the lobster, you might try to make some savoury lobster cakes. If you have a good recipe for crab cakes, just sub in the lobster and top with melted butter when they are finished. Even better, I've made lobster rolls with premade crescent roll dough and they were fabulous. Let me know if you want the recipe.

Yes, please!

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If you already have the lobster, you might try to make some savoury lobster cakes. If you have a good recipe for crab cakes, just sub in the lobster and top with melted butter when they are finished. Even better, I've made lobster rolls with premade crescent roll dough and they were fabulous. Let me know if you want the recipe.

Yes, please!

No problem - below is the recipe that I began with. Please remember that mine is not the "traditional" lobster roll.

If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.

Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour.

This is what I changed - I omitted the cucumber when preparing the lobster salad. When I prepared the lobster meat I sprinkled it with 1/2 tsp of paprika, 1/2 tsp garlic, and a smidge of chilli powder (this is to taste). I coated the lobster well with this and let it chill together for 30 mins to an hour. After chilling the seasoned meat I added everything else and folded it until just mixed. You do not want this runny, so add the may a little at a time. When just bound together, set aside in the fridge. Take your cresent roll dough and spread it out flat. Do not seperate the triangles -you need four rectangles of dough. If they start to pull apart, gently pinch the edges back together. Take your filling and spoon in enough to fill in the middle lengthwise. Fold the dough over and pinch the edges to seal. Do this to all four. Bake at 350 F for 10-12 minutes or until golden brown. Cool 5 minutes and eat warm.